How to pickle pike?

Kristina Firsova
Kristina Firsova
April 8, 2013
How to pickle pike?

If you catch fresh pike, a great option would be to pickle it. Today we will talk about salting pike.

First you need to cut the fish. Head, dorsal and lateral fins should be cut off. You will have to tinker with the insides, because if the gallbladder of a fish bursts, it will have to be thrown away. Carefully remove all the internal contents of the fish, rinse the cavity a little with water. You can simply take a damp cloth and wipe. You also need to remove the bones, ridge. We will salt the fillets or the whole carcass immediately.

Now we can proceed to the question of how to properly pickle pike. You will need salt, coarse sugar and black pepper. You can also use spices that come to your taste. It can be cloves, peas, even ginger. Mix it all in a bowl. You can add dry greens to give the fish a touch of spice.

Now you need to do directly by the salting. Take the fish, sprinkle the mixture with seasoning inside. Not much need to use spices for the inside, but for the outside - on the contrary.From above it is necessary to apply the mixture more abundantly, not rubbing it, but simply applying seasoning on the pike skin. The fish is preferably salted in an enamel pot or in a cauldron. Put so that the carcass touched the outer side to each other, that is, the skins. From above you need to put something heavy, for example, a jar of water. In two or three days the pike will be ready.